What's For Dinner? | Page 938 | FerrariChat
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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

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  1. boostedt0y

    boostedt0y Formula Junior

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    #23426 boostedt0y, Dec 26, 2023
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  2. arizonaitalian

    arizonaitalian Two Time F1 World Champ
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    #23427 arizonaitalian, Dec 26, 2023
    I want…err, correction, I need this.
     
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  3. arizonaitalian

    arizonaitalian Two Time F1 World Champ
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    #23428 arizonaitalian, Dec 26, 2023
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  4. tomc

    tomc Two Time F1 World Champ

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    #23429 tomc, Dec 27, 2023
    Impressive. Had decent luck with Bulgarian carrots a few years back. Summer weather cooperated. We had Portuguese peppers in the garden this summer. Little buggers roasted. Not a single pepper.

    I'm also trying to over-winter my favorites. The Portuguese pepper was the first casualty. Rest doing OK thus far. I'm done with Euro varieties. I'm sticking with Texas, South American and African varieties for next growing season.

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    Rack of pork. I seared it in the Matfer. Then 350 F oven until rare. Carved into chops. And, then finished them in a hot skillet to desired doneness - medium rare for me, terra bruciata for the wife.

    Tried these. Kroger had a BOGO.
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    Good. Sweet, but not too sweet, and a little kick on the end.

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    Meh. Wimpy.

    T
     
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  5. Jdubbya

    Jdubbya The $10 Trillion Man
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    #23430 Jdubbya, Dec 27, 2023
    I made a couple different hot sauces, favorite was habanero lime. It looks like an creamcicle but it doesn't take like it. Spicy but a little sweetness from the lime. Very good. I think this was the recipe I used. https://peppergeek.com/simple-habanero-hot-sauce-recipe/
     
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  6. arizonaitalian

    arizonaitalian Two Time F1 World Champ
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    #23431 arizonaitalian, Dec 27, 2023
    Last edited: Dec 27, 2023
    Holiday family gathering pizza night…What a blast. After we got our ooni and cooked for the family last summer, my brother-in-law went to a higher level with a wood-fired, larger oven.

    We had 10 people and made 10 pies (plus one gluten free for my niece).

    His oven cooked them twice as fast as my ooni…so it was hectic making 2 each of these pies (but everyone had a role - dough stretcher, toppings applier, peel runner, cook, pizza runner. Pizza cutter):

    - pepperoni, olive and onion

    - margherita

    - veggie with cherry tomatoes, artichokes, red onion, basil, feta

    - mushrooms, onion and thyme

    - prosciutto, fig jam, arugula and honey

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  7. poljav

    poljav F1 World Champ
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    #23432 poljav, Dec 28, 2023
    Slovakian version of bryndza dumplings dish, potato with bacon bits. The taste isn't as heavy as it looks, but it is rich, a little too rich for me, but if you like cheese...
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  8. tomc

    tomc Two Time F1 World Champ

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    #23433 tomc, Dec 28, 2023
    I like Pepper Geek site. Good info w/o going to far overboard. I am following their directions - or as close as I remember! - for over-wintering pepper plants. I have not been brave enough to try a fermented hot sauce yet...T
     
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  9. tomc

    tomc Two Time F1 World Champ

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    #23434 tomc, Dec 29, 2023
    Soup-only get-together sounds like a great idea.

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    Split pea with leftover ham in the All-Clad.

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    Red lentil and leftover lamb.

    T
     
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  10. tomc

    tomc Two Time F1 World Champ

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    #23435 tomc, Dec 29, 2023
  11. boostedt0y

    boostedt0y Formula Junior

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    #23436 boostedt0y, Dec 29, 2023
     
  12. arizonaitalian

    arizonaitalian Two Time F1 World Champ
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  13. arizonaitalian

    arizonaitalian Two Time F1 World Champ
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    #23438 arizonaitalian, Dec 29, 2023
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  14. tomc

    tomc Two Time F1 World Champ

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    #23439 tomc, Dec 31, 2023
    Dang tasty looking!

    Truck stop Indian food is becoming more of a thing around here. There's one a couple of hours north of here that is highly rated. Punjabi also IIRC.

    Drive safe.

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    Kare-kare, round #2.

    This time I simmered the oxtails for about 6 hours instead of 2 or so. Salt, pepper, garlic powder, onion powder, dried cilantro, cayenne powder. Internet suggested adding something acid to help tenderize the oxtail, so I squeezed in some fresh lemon.

    Baby bok choy instead of full-size bok choy. Eggplants. Sautéed those separately in salt, pepper, garlic powder and cayenne powder. Left all the fond, caramelized bits on the bottom of the skillet between batches. Cheated and went with canned string beans.

    Deglazed the skillet with some liquid from the oxtail braising. Added a packet of kare-kare seasoning blend. Mixed in two tsp of no-sugar added peanut butter. Added the rest of the braising liquid. A healthy pinch of cayenne powder. Add the oxtails in. Reduce. Serve over rice.

    Would have liked the veggies a bit firmer, but much better than round # 1. Peanuty. Spicy.

    T
     
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  15. tomc

    tomc Two Time F1 World Champ

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    #23440 tomc, Dec 31, 2023
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  16. damian in nj

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  17. boostedt0y

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  18. slm

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  19. Jdubbya

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    #23444 Jdubbya, Jan 3, 2024
    No black eyed peas posted? I had heard of the tradition but never made them before. Had a pork shank (no not a ham hock) so threw that in with some veggies and bacon. Left that simmering away for several hours. Took the meat off the shank, had some ham so threw some of that in too. Then added the beans which I soaked overnight. Simmered that for another hour or so.

    Not sure how others make these or how they turn out. This was more like a soup since I had to put enough water in to cover the shank. Maybe stock would have been better than water? It was good but it was a porky/bean soup.

    Today having leftovers, I heated it up, put some very spicy salsa in it while heating up, then a dollop of sour cream on top. Way better today than yesterday..

    Oh, and smoked another batch of salmon up today/ Gotta get it vacuum packed now.
     
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  20. Raconteur

    Raconteur F1 Rookie
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    #23445 Raconteur, Jan 3, 2024
    Italian variant of the black eyed beans, ham, and greens for New Year’s.

    Made a pot of ribolitta (cannellini beans, kale, tomatoes, stale bread, garlic, onion, carrots, stock) served with a side of ham steak.

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  21. tomc

    tomc Two Time F1 World Champ

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    #23446 tomc, Jan 3, 2024
    Thought this was a southern thing. Never heard of the tradition until we moved to Memphis.

    We did the traditional black eyed peas and ham for New Years. Didn't take pics. Used ham as had that leftover from Xmas. Have used hocks in the past, jowls too.

    If you want to make a good porky stock, suitable for ramen, soups and stews, beans, find some pork neck bones. Then roast those in the oven for about an hour. You want to remove the blood. Take the cooked neck bones and then simmer for a few hours. Remove any scum that floats to the top. Refrigerate overnight, skim the congealed fat off the top.

    My next experiment will be trying the above with pigs feet. Those are usually easier to find than neck bones.

    T
     
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  22. tomc

    tomc Two Time F1 World Champ

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    #23447 tomc, Jan 3, 2024
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    This was similar in spirit. A Martha Stewart recipe the wife suggested as it's a rare soup recipe with no garlic! We have a friend who's allergic to garlic.

    https://www.marthastewart.com/1155127/chicken-and-kale-soup-white-beans

    T
     
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  23. Nospinzone

    Nospinzone F1 Veteran

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    #23448 Nospinzone, Jan 4, 2024
    OK, so I went to "First Unread" and I was on Decmeber 5th! I can't click on "Like" that many times, so consider all your food pics as "Liked"! :D
     
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  24. Nospinzone

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    #23449 Nospinzone, Jan 4, 2024
  25. tomc

    tomc Two Time F1 World Champ

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    #23450 tomc, Jan 4, 2024
    Yeah, had never heard of it before either. We're Sicilian. Garlic allergy would have killed me as a kid!

    T
     
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